[Hong Kong] Cheung Hing Kee Shanghai Pan-fried Buns 祥興記上海生煎包 was one of the shops that ‘suffered’ from the Michelin ‘curse’, as they were forced by (greedy) landlords to move out from its original shop in Tsuen Wan after a said 30% increase in monthly rental.

Well, they are back in Tsuen Wan.

There are a number of branches for the Michelin-recommended street food, and you get also their Pan-Fried Buns at Tsim Sha Tsui, Mong Kok, Sham Shui Po, Wan Chai, Central and Tin Hau.

The tiny eatery is set up by two co-owners who have family roots in Shanghai.

The Shanghai Pan-Fried Buns, otherwise known as “Sheng Jian Bao”, are placed in a shallow oiled flat pan and fried with crispy bottoms.

Water is typically sprayed to the top of the buns, and thus there is also the steaming effect.

A key feature is found inside the buns, filled with pork and gelatin which melts into soup after heating. Thus, you have to be careful biting into them as soup could spill out.

Warning: This was one steaming hot bun which was full of broth, and putting it straight up into your mouth could just scald your tongue.

I took a small bite from the side, attempting to suck some of the juices.

It was futile, as the broth squirted out, some landing on my white shirt.

The soup was sweet, matched with fresh-tasting pork. As for the bun, it had a good contrast of thin soft skin, and crispy bottom. It also reminded me of Shanghai’s Yang’s Dumplings aka Xiao Yang Sheng Jian.

As for the Black Truffle Buns, they have a different allure, as the truffle aroma would hit your nose with the hot broth.

I didn’t enjoy it as much as the original ones though – they were more unadulterated.